针对明胶分子链刚性差，单一组分制备的凝胶机械性能和保水性较差，降解速率快的问题，该研究以明胶为原料，柠檬酸为交联剂，利用疏水性物质硬脂酸对其进行改性，制备明胶-柠檬酸-硬脂酸（Gelatin-Citric Acid-Stearic Acid，GA-CA-SA）复合凝胶。以压缩强度为响应值优化了明胶-硬脂酸复合凝胶的制备工艺条件，利用扫描电子显微镜观察其形貌、红外光谱仪对化学结构进行了表征，并对其进行了细胞毒性评价和姜黄素缓释研究。结果表明：最佳工艺参数为硬脂酸浓度0.013 g/L，柠檬酸浓度0.015 g/mL，温度69 ℃，在此条件下制备的GA-CA-SA复合凝胶压缩强度为99.05 kPa，较明胶（Gelatin，GA）凝胶压缩强度（45.55 kPa）来说，力学强度提高了117%。红外光谱表明，由于柠檬酸的交联作用，改变了明胶的二级结构，使得形成的GA-CA-SA复合凝胶，亲水性的明胶排列在外面，疏水性的硬脂酸包裹在里边，形成了规则的孔隙结构。且无细胞毒性，对姜黄素具有较好的缓慢释放的效果。

In order to enhance the mechanical properties of gelatin gel and expand its application value, gelatin-citric acid-stearic acid composite gel was prepared by using gelatin as raw material, citric acid as cross-linking agent and stearic acid as additive. The preparation conditions of composite gel were optimized with compressive strength as the response value. The morphology of the composite was observed with a scanning electron microscope (SEM), the chemical structure was characterized by infrared spectroscopy (FT-IR), and the cytotoxicity and curcumin release were studied. The results showed that the optimized process conditions were as follows: the quality of stearic acid was 0.013 g/mL, the quality of citric acid was 0.015 g/mL, and the temperature was 69 ℃. The mechanical strength of the gelatin-stearic acid composite gel prepared under the optimal conditions was 117% higher than that of the single component gelatin gel (45.55 kPa). The FT-IR spectrum analysis showed that the secondary structure of gelatin was changed due to the cross-linking effect of citric acid, resulting in the formation of GA-CA-SA composite gel. The hydrophilic gelatin was arranged outside and the hydrophobic stearic acid was wrapped in it. Inside, a regular pore structure was formed. It has no cytotoxicity and has a good slow release effect on curcumin.

国家自然科学基金项目(51174144)；山西省高等学校科技成果转化培育项目(201930)